1 (13.25 oz.) package refrigerated store-bought pie crust
1 cup whole milk
1 cup heavy cream
4 egg yolks
1/2 cup freshly-squeezed lemon juice
1/2 cup sugar
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 pinch kosher salt
Preheat oven to 325º F.
Unroll one refrigerated pie crust and place in pie plate. Unroll second pie crust and cut into even-sized strips.
In a large bowl, whisk together eggs, sugar, lemon juice, lemon extract, vanilla extract and salt until combined.
In a medium saucepan over medium heat, whisk together milk and heavy cream and bring to a low simmer.
While whisking continuously, pour 1/4 cup warmed milk into egg mixture to temper eggs, ensuring they don’t scramble.
Once temperature of eggs has risen, whisk in remaining hot milk mixture.
Pour custard into prepared pie crust, then arrange pie crust strips into a latticed pattern.
Place baking dish in oven and bake for 28-32 minutes, or until center is set, but still jiggly.
Remove dish from oven and cool on cooling rack. Once fully cooled, place in refrigerator for at least 2 hours, or until set, then slice, serve and enjoy!